Creamy Vegan Mushroom Wild Rice Soup

A person holding a spoon, with Mushroom and Rice

Creamy Vegan Mushroom Wild Rice Soup

This warm and comforting vegan soup is packed with hearty vegetables, mushrooms, and wild rice. Thai-style coconut milk is stirred in to add a creamy texture and velvety consistency that can't be beat.

Course Soup, vegan, Vegetarian

Cuisine American

Diet Gluten Free, Vegan

Keyword Mushrooms, soup, wild rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 227kcal

Author Liz DellaCroce

Ingredients

2 tablespoons olive oil
1 medium onion diced
2 medium carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
1 pound baby bella mushrooms quartered
2 tablespoons dry sherry
6 cups vegetable stock or chicken stock
1 cup Thai style coconut milk low fat
1 cup wild rice blend
4 cups chopped kale
salt and pepper to taste
minced fresh parsley optional garnish

Instructions

Drizzle olive oil in to a large soup pot over medium-high heat. Add onions and a sprinkle of salt and pepper. Begin sautéing until translucent, about 3-4 minutes. Add carrots and celery and continue sautéing until veggies are tender, an additional 5-6 minutes.
Next, add in the garlic and mushrooms and sauté another 1-2 minutes before adding in another sprinkle of salt and pepper to taste. Add dry sherry to deglaze the pan, scraping up any browned bits with a wooden spoon.
Add broth and coconut milk to the pot plus another pinch salt and pepper. Bring mixture to a boil then stir in the rice. Reduce heat to low and simmer for 15 minutes or until rice is tender. Add the chopped kale and cook until slightly wilted. Check for seasoning and adjust before serving. Garnish with fresh parsley if desired.

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